Walker-Tress

Tress Walker

Biography

I have always enjoyed watching my mums cooking and baking, she makes the best meals and she enjoys it! The family sitting around the kitchen table talking and peeling vegetables; we had to sit so as to keep out of her way; it was after all her kitchen. She always had all four burners going as well as the oven. Watching the love she has for feeding her family and the care she shows as she puts a meal together is very inspiring. Every item in the meal was timed perfectly and all finished... READ MORE

I have always enjoyed watching my mums cooking and baking, she makes the best meals and she enjoys it! The family sitting around the kitchen table talking and peeling vegetables; we had to sit so as to keep out of her way; it was after all her kitchen. She always had all four burners going as well as the oven. Watching the love she has for feeding her family and the care she shows as she puts a meal together is very inspiring. Every item in the meal was timed perfectly and all finished at the right time. Every time I am in the kitchen, I will do my best to awaken all your senses, bringing the same love and dedication to every dish I prepare as mums does; hence the name MumsKitchens NYC.

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MKs Nutty Zucchini Raisin Bread

Ingredients:

½ cup apple sauce
4 teaspoons vanilla extract
2¼ cups sugar
½ cup of oil
3 ½ cups flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoon baking powder
1 tsp nutmeg
4 teaspoons ground cinnamon
1 cup of raisin
1 cup of chopped pecans [walnuts]
3½ cups shredded zucchini

Directions:

1. In the bowl of a stand mixer beat eggs, applesauce, vanilla extract, sugar and oil. Mix well.
2. Preheat oven to 350 degrees. Generously butter and lightly flour two 8”x4” loaf pans.
3. In a medium bowl, sift together flour, salt, baking soda, baking powder, nutmeg and cinnamon.
Stir gently to combine.
4. Shred zucchini, lightly packing it down as you measure it.
5. Slowly add the dry ingredients (about ⅓ at a time) mixing as you go – then beat well to fully
combine.
6. With a rubber scraper or wooden spoon, stir in shredded zucchini, nuts and raisins into the
batter and mix well.
7. Pour the batter into each prepared pan.
8. Bake for 45 to 60 minutes or until a toothpick inserted into the center of the loaf comes out
cleanly. (The bake time will vary depending on how much shredded zucchini you add to the
batter.)
9. Remove from the pans and cool on wire racks.
10. For the topping, use a cream cheese icing recipe